A Recipe for Hanukkah Cookies from North Shore Kosher Bakery
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During Hanukkah, Ayellet Benezra, the second-generation owner of North Shore Kosher Bakery on Touhy Avenue in Chicago, oversees the bakery’s production of some 25,000 sufganiyot, which are filled, fried doughnuts often eaten during the holiday. Despite this busy schedule, Benezra took the time to share her Hanukkah cookie recipe below! Her recipe yields a large amount of cookies – perfect for a large Hanukkah gathering!
Hanukkah Cookies from North Shore Kosher Bakery
Ingredients
Yields: 20 Servings (about 3 cookies per person)
- 4 cups plus 3 tablespoons butter or margarine
- 2 3/4 cups plus 1 tablespoon sugar
- 1/3 cup plus 2 tablespoons honey
- 2 tablespoons plus 2 teaspoons brown sugar
- 1/2 cup eggs
- 1 ounce vanilla flavor
- 9 cups plus 3 tablespoons high gluten flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Sanding sugar in desired colors for topping before baking
Directions
- Mix butter, sugar, honey, vanilla flavor, and brown sugar in a stand mixer with the paddle attachment on low to medium until blended well. Slowly add the eggs. Scrape the bowl to make sure all the items are mixed together. Add in the baking powder and salt. Then incorporate the flour one cup at a time, making sure that the dough is blending well. Feel free to scrape the bowl one more time. Continue mixing on medium speed until you see the dough forming a ball. Place the dough covered in plastic wrap in a refrigerator to cool for about an hour.
- Preheat the oven to 330 degrees Fahrenheit.
- While the dough is still cold, section it off in half and roll it out to about half-inch thickness. Use desired cookie cutter shapes and place them on a cookie sheet lined with parchment paper. Top cookies with colored sanding sugar.
- Place in the middle rack of the oven and bake for about 20 minutes or until golden in color.
